Sunday, 14 April 2013

Echorer Dalna (Raw Jackfruit Curry)

Its Bengali new years eve. Every big and small festival for the Bengalis is marked by special preparations. New years eve is just another such occasion for indulgence. 'Chingri macher malaikari', 'Potoler dolma', 'Echorer Dalna','Kochi pathar kosha mangsho', 'Ful-kopir shingara', 'Rosho-malai','Malpoa' and the infamous 'Rashogolla' ....the list is never ending and so is a Bong's appetite.

The summer months bring with is an array of fresh vegetables which are unavailable in winter. Most of the summer vegetables are of my liking like the Potol (parwal), Jackfruit, Raw mango etc. In Kolkata the list goes longer but in the western part of the country its limited to a few only.

I am not too fond of ripe Jackfruit but I go totally ga-ga over the unripe version of it. Raw Jackfruit or Echor is also known as 'Gach Patha' in Bengal the literal translation of which means tree goat. Echor is actually cooked with the same spices as we would use to cook mutton and the curry also tastes like meat only. So vegetarians who want to enjoy the taste of mutton without actually having it can have this curry.

The cleaning process is bit messy and tedious. But the aftertaste of the curry is totally worth the effort.

  Before cutting the raw Jackfruit, place a newspaper below, oil the knife and your  hands with mustard oil. Even oil the back of your hands. The Jackfruit secretes a sap which does not wash off easily and makes your hands black. Putting oil prevents these and also makes the cutting process easier. Also keep a lime slice handy. Cut the Jackfruit into horizontal circles and rub the lime where the sap starts coming out. This will liquify the sap and it will no longer be sticky. Then place the cut circles in water to avoid blackening. Now take the circles one by one and remove the outside skin and chop into small pieces and put back into the water.

Preparation Time: 30 minutes (Includes cutting time)

Cooking Time: 40 minutes




  • Raw Jackfruit - 1/2 Kg weight 
  • Bay Leaf - 2
  • Green Cardamom Whole -3
  • Cinnamon Stick - 2"
  • Clove -3
  • Black Peppercorn - 4
  • Onion - 1 big chopped
  • Tomato - 1 big chopped
  • Ginger - 2-3" piece finely grated
  • Garlic - 5-6 cloves finely grated
  • Green chillies - 1 or 2 depending on your spice tolerance level
  • Ghee - 2 tsp
  • Kashmiri Red Chilli Powder - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Cumin powder - 1 tsp
  •  Coriander powder
  • Yogurt - 1/2 cup (whisked)
  • Water - 2 cups (warm)
  • Salt to taste
  • Sugar to taste
  • Mustard oil -2 tbsp
  • Potatoes - 2 medium (diced)


1. Clean and cut the Jackfruit.  Pressure cook with a pinch of turmeric. Keep aside.
2. Fry the diced potato and keep aside

3. Heat oil in a skillet and temper/chaunce with bay leaf, ground cloves,whole jeera, cinnamon and cardamom

4. Once the aroma comes add the chopped onions. Add a pinch of salt and sugar and fry till slightly browned.

5. Add the ginger garlic paste and fry for a few minutes

6. Add the tomatoes, turmeric powder, red chilli powder, cumin powder, coriander powder and whisked curd. Fry till the masalas blend uniformly. Sprinkle some water occasionally to avoid burning.
7. Adjust the salt and sugar

8. Add the boiled jackfruit pieces and potatoes into the masala. Saute till the jackfruit, potatoes and masalas are well cooked.

9. Add a hint of garam masala powder and ghee.

Serve with Basmati or plain rice, naan or any kind of Indian Flat breads. 

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